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Jocie IPA (India Pale Ale)

Homebrew Beer Recipe

jocelyn
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Submitted by jocelyn on Thu, 08/20/2009 - 22:19
Style (BJCP): 
07. India Pale Ale - India Pale Ale
Volume in US Gallons: 
5 gal
Extract Ingredients: 

6 lb Light (Pilsen) Liquid Malt Extract (LME)
1 lb Light (Pilsen) Dry Malt Extract (DME)
8 oz Pale Malt (toasted)
6 oz acidulated malt
8 oz Crystal Malt 15L
2.0 oz tettnanger hops (boil)
2.0 oz cascade hops (1.25 oz for boil, 0.5 oz aromatic, .25 oz dry hop)

Wyeast 1056 American Ale
1.5 oz oak chips
3/4 cup corn sugar (for bottling)
2 tsp. gypsum
1/2 tsp irish moss

Extract Instructions: 

Fill sanitized fermenter with 2-3 gallons of clean water (let tap water sit over night to de-cholorinate). Goal is to have 5 gallons of wort in fermenter at end of brewing process.

Toast pale malt at 350 degrees for 30 minutes, crack (can use rolling pin). Steep grains at 160 degrees for 40 minutes. Remove grains and bring to boil. Add bittering hops and gypsum at beginning of boil (@60 minutes). Add irish moss @15 minutes. Add aroma hops @ 5 minutes. Chill to around 75-80 degrees, adding clean water to bring total volume to 5 gal in fermenter. Oxygenate wort (i.e. w/ sanitized whisk) and pitch yeast.

All Grain Ingredients: 

10 lbs. Vienna Malt (base)
8 oz toasted pale malt
6.5 oz acidulated malt
8 oz Carmel Malt 20L
2.0 oz tettnanger hops (boil)
2.0 oz cascade hops (1.25 oz for boil, 0.5 oz aromatic, .25 oz dry hop)
2 tsp. gypsum
1/2 tsp irish moss
Wyeast 1056 American Ale
1.5 oz oak chips
3/4 cup corn sugar (for bottling)

All Grain Instructions: 

Toast pale malt at 350 degrees for 30 minutes, crack (can use rolling pin). Include in mash with Vienna malt. Infusion mash at 154 for 1 hour. Fly or batch sparge until about 5.5 gal sweet wort is obtained. Add gypsum and boil 1 hour. Add irish moss 15 mintues before end of boil. Adding aroma hops at last 5 minutes. Chill to 70-80 F, oxygenate and pitch yeast.

Final Gravity: 
1.015
Original Gravity: 
1.059

Optional: Toasting the pale malt, and using oak chips are both optional. For a hoppier IPA, add another 1-2 ounces of Cascade hops @ 15 minutes.

Add steamed oak chips and dry hops to secondary after racking (or to primary after fermentation subsides, if you don't use a second fermenter).

44.5 IBU (or 59 IBU if you add an extra 2 oz Cascade hops @ 15 minutes).

About 6.0% ABV (or 6.5% if you bottle, due to priming sugar).

Official HBX Recipe: 
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